I know a lot of people call eggy bread French toast, but I grew up always believing that French toast was those little crispy melba toast type things – you know, the things that look ike you just dehydrated a loaf of bread and went tiny and crunchy.
So yeah, I’m going to stick with eggy bread. I kind of like that it sounds a bit kiddy style and that it says exactly what it is – yeah, eggy bread!
Eggy bread is one of my favourite things to have for breakfast and has been since I first tried it on Guide camp many, many moons ago! Back then I would eat it sprinkled with sugar, whereas these days I much prefer it with some salt, pepper and savoury sauce. It’s funny how our tastes change.
This is not only a great go-to for home, but perfect for camping too as you don’t need a lot of equipment and it cooks up nice an quickly too. It is also a super thing because you generally have the ingredients in the house or can grab it quickly from somewhere nearby as they are things that pretty much most shops sell.
Ingredients:
3 free range eggs
6 slices of white bread
4 tbsp olive oil
Sugar or sauce of your choice (I do love a bit of brown sauce, myself!)
Method:
Scramble the eggs in a flat dish
Slice the bread (if not already sliced)
Heat 2 tbsp oil in a frying pan (large enough to fit the slice of bread)
Once the oil is hot, dip a slice of bread to the egg to coat and repeat on the other side of the bread
Place it in the frying pan and after around 30 seconds, turn it over (this prevents the bread from getting soggy)
Cook until golden, turn and cook the other side until golden too – place onto a plate with kitchen roll to remove any excess oil
Repeat with the remaining slices of bread adding additional oil if the pan becomes dry and the eggy bread begins to stick
If you have any egg mixture left over, pour it into the frying pan and turn into a tiny portion of scrambled egg
Eat with a sprinkling of sugar or (my preference) some tomato, brown or chilli sauce
Hey, it may not be the healthiest of things to eat, but when you’re camping or on your way to a nice long hike, the calories keep you going. Plus, who can resist a treat like this?
Long live eggy bread! Whoop!!
- 3 free range eggs
- 6 slices of white bread
- 4 tbsp olive oil
- Sugar or sauce of your choice (I do love a bit of brown sauce, myself!)
- Scramble the eggs in a flat dish
- Slice the bread (if not already sliced)
- Heat 2 tbsp oil in a frying pan (large enough to fit the slice of bread)
- Once the oil is hot, dip a slice of bread to the egg to coat and repeat on the other side of the bread
- Place it in the frying pan and after around 30 seconds, turn it over (this prevents the bread from getting soggy)
- Cook until golden, turn and cook the other side until golden too – place onto a plate with kitchen roll to remove any excess oil
- Repeat with the remaining slices of bread adding additional oil if the pan becomes dry and the eggy bread begins to stick
- If you have any egg mixture left over, pour it into the frying pan and turn into a tiny portion of scrambled egg
- Eat with a sprinkling of sugar or (my preference) some tomato, brown or chilli sauce